Rose Petal Tea - cooking recipe

Ingredients

2 c. black or Chinese tea (8 oz.)
1 1/2 c. dried rose petals or buds
3/4 c. lemon verbena leaves
2 Tbsp. dried lemon peel

Preparation

Use 2 tablespoons mixture per cup.
Drink with a little sugar or honey to bring out the flavor.
Store away from light in an airtight container.
May package in cheesecloth for gift giving. Use 2 tablespoons, tie with kitchen wire and give in a large teacup.
Wrap with a linen napkin.